|
|
 This tasty recipe for Dried Cranberry
Compote Chicken was submitted by Colette Jaworski, Buford, GA.
Dried
Cranberry Compote Chicken
- 4 chicken breast halves,
skinless and boneless
2 tablespoons fresh lemon juice
2 tablespoons peanut oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dried cranberries
4 tablespoons butter - divided use
1/2 cup chopped celery
1/4 cup diced red onion
1/2 cup unpeeled, chopped tart apple
1/4 cup cranberry juice
3 tablespoons apple juice
1/4 teaspoons ground coriander
1/8 teaspoon allspice
Fresh sage (optional)
Lady apples (optional)
- In large shallow dish,
place chicken.
- In small bowl, mix together
lemon juice, oil, salt and pepper; pour over chicken. Refrigerate
while preparing cranberry compote.
- In a small bowl, place
cranberries. Cover with boiling water and let steep 15 minutes.
- In frypan, place 2 tablespoons
of the butter and melt over medium-high heat. Add celery and
onion; saute about 10 minutes or until limp. Reduce heat to medium
temperature.
- Drain cranberries. Add
cranberries and chopped apple to celery-onion mixture. Stir in
cranberry juice and apple juice. Cook, stirring, about 5 minutes
or until liquid is syrupy. Add coriander and allspice. Set aside
and keep warm.
- Remove chicken from marinade
and drain.
- In large frypan, place
remaining 2 tablespoons butter and saute about 5 minutes or until
light brown. Turn, cover and reduce heat to low. Cook about 10
minutes or until fork tender.
- Place chicken on serving
platter and top with cranberry compote. Garnish with fresh sage
and Lady apples, if desired.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
loading
|
|
|
